Grilling

Grilling

Direct, intense heat that sears and flavors the surface

The Technique

Make sure the grill, griddle, or barbecue is very hot before placing anything on it. Oil the food rather than the grate to prevent sticking. Do not move the food until the grill marks have formed. Flip only once per side, no more.

When to Use It

For thin cuts of meat, fish, vegetables, or fruit that you want to sear and flavor without drowning in fat. Direct heat cooks the surface quickly, which is ideal for tender cuts that do not need a long cooking time. Perfect for cooking outdoors in the summer or on an indoor griddle.

Common Mistakes

• A grill that is not hot enough: the food sticks and tears when you turn it.
• Too much fat: this causes flare-ups and a burnt flavor.
• Piercing meat to flip it: the juices escape and it dries out.
• Grilling thick cuts over heat that is too high: burnt on the outside, raw on the inside.

Visual Cues

Beautiful golden to brown crosshatch marks, never black or charred. The food lifts effortlessly when it is ready to be flipped. If it sticks, give it a few more seconds.